Dilled Carrots

Robyn Bruce


I found this recipe probably some 20 years ago or more. Dill is something I don't get to use a lot, mostly because I find very few recipes that call for it. So, when I found this, it was a keeper. I love the taste. Yum!


☆☆☆☆☆ 0 votes

15 Min
15 Min
Stove Top


  • 2 lb
  • 1/2 stick
  • 2 tsp
    dried dillweed
  • 1/2 tsp
  • 1/2 tsp
  • 1 tsp
    brown sugar (light or dark, your choice)

How to Make Dilled Carrots


  1. Wash, peel and thinly slice diagonally 2 pounds carrots.
  2. Place in pan and cover with water or steam until tender, about ten minutes.
  3. Meanwhile, in small pan, melt ½ stick butter.
  4. Add 2 teaspoons dill to the melted butter and ½ teaspoon salt, ½ teaspoon pepper and one teaspoon brown sugar. Stir together to make a sauce. (This only takes a minute. Do not allow to burn.)
  5. Drain carrots, pour them into serving bowl, and pour the sauce over carrots. Toss carrots to thoroughly coat and serve.

Printable Recipe Card

About Dilled Carrots

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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